Daube of Venison with Quince and Chestnuts
• 1.5kg shoulder of venison, sinew removed
• 500ml red wine
• 250ml port 2 large carrots, cut into 6cm pieces
• 2 onions, each cut in half 1 stick celery, chopped
• 3 garlic cloves, chopped
• 3 juniper berries
• 3 white peppercorns
• 1/2 cinnamon stick
• 1 sprig of thyme
• 2 bay leaves
• 1 sprig of rosemary
• 75ml olive oil
• 100g plain flour, seasoned with salt and pepper
• 1 tablespoon tomato purée
• 2 litres Brown Chicken Stock
• 50g trompette mushrooms
• 10g Clarified Butter
• 12 chestnuts, roasted and skinned
• sea salt and freshly ground white pepper
• chopped fresh parsley, to garnish
For the quince
• 100g caster sugar
• 200ml water
• 1 lemon 1 quince
- Put the venison, wine, port, vegetables, garlic and spices together in a non metallic dish.
- Tie the thyme, bay and rosemary together with string and add to the dish. Cover and leave to marinate in the fridge for 24 hours.
- Drain the meat, vegetables, spices and herbs, reserving the meat, vegetables and marinating liquor separately. Pour half the olive oil into a heavy-based ovenproof pan and heat until almost smoking, then add the reserved vegetables and cook until caramelised.
- Dust the venison in the seasoned flour, add a little more olive oil to the pan and seal the meat all over. Stir in the tomato purée and allow it to cook a little with the meat.
- Remove the meat to a colander to drain, carefully pour the red wine and port from the marinade into the pan and cook until reduced a little, then add the chicken stock and return to the boil.
- Skim off any excess fat or scum that rises to the surface, add a little salt to taste and then return the venison to the pan.
- Cover the pan with a lid, transfer it to an oven preheated to 110°C/Gas Mark 1/4and cook for 21/2–3 hours or until the venison is tender.
- Meanwhile, cook the quince. Put the sugar and water in a pan and bring to the boil, stirring to dissolve the sugar. Boil for 2 minutes, then remove from the heat.
- Juice the lemon into a small bowl. Peel the quince and place it in the lemon juice, tossing to prevent discoloration.
- Cut the quince into quarters lengthwise, remove the core and seeds, then cut each quarter length wise into 3 to create 12 wedges.
- Add the quince wedges and lemon juice to the sugar syrup and bring to the boil, then cover the mixture with a cartouche(a circle of greaseproof paper) and reduce the heat to a simmer.
- Poach the quince for 6 minutes or until tender. Remove from the heat and set aside. Remove the venison from the oven and leave to cool.
- Take the venison out of the pan and divide into 4 pieces. If the sauce is too thin, boil until slightly reduced and thickened, then pass through a fine sieve back over the meat. Just before serving, gently reheat the meat and sauce together. Heat the clarified butter in a pan, add the trompette mushrooms and toss for 1 minute, then season and drain on kitchen paper.
- Keep the mushrooms warm. Reheat the quince if necessary and then remove from the syrup with a slotted spoon. Put the chestnuts in an oven preheated to 180°C/Gas Mark 4 or 1 minute to heat through.
- To serve, put the venison on 4 serving plates, then scatter over the mushrooms, chestnuts and quince.
- Spoon over the sauce and garnish with a sprinkling of parsley.
Jeff and Chris love this dish served with buttery celeriac purée.